These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

A perfect way to use up leftover cranberry sauce … and even worth whipping up a new batch!

Ingredients

FOR THE OAT BARS:

1-½ cupWhole Wheat Flour

1 teaspoonBaking Powder

½ teaspoonsBaking Soda

¼ teaspoonsSalt

1 cupButter Or Margarine, Softened

1 cupPacked Brown Sugar

1-½ cupQuick Cooking Oats

1-½ cupCranberry Sauce (give Or Take - Use What You Have!)

FOR THE CRANBERRY SAUCE:

1 cupGranulated Sugar

¾ cupsOrange Juice

12 ounces, weightFresh Whole Cranberries

1 teaspoonCornstarch

Preparation

For the oat bars:
Preheat oven to 325ºF.

In a large bowl combine flour, baking powder, soda and salt. Rub in the butter with your clean fingers or cut it in with a pastry blender. Add brown sugar and oats. Mix well with your fingers.

Spread ½ of the crumbs into a greased 9×13″ or 11”x11” pan. Pat to smooth. Cover with cranberry sauce (see recipe below, or use your favorite). Cover with remaining crumbs and pat down firmly.

Bake at 325ºF for 30-35 minutes, then increase heat to 375 F and bake another 3-5 minutes to brown slightly. Allow to cool in pan before slicing into squares.

For the cranberry sauce:
In a medium saucepan over medium heat, stir together sugar and orange juice until sugar is dissolved. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Very quickly stir in cornstarch and let the mixture simmer for another minute.

Remove from heat and mash with the back of a fork to achieve desired consistency. Personally, I don’t like any whole berries to be left standing. Let it cool to room temperature. Sauce will thicken as it cools. Store at room temperature or in the fridge for up to a week.

These bars can be stored in an airtight container (or covered in the baking dish) at room temperature for up to a week. They can be frozen for longer storage.

The cranberry sauce can be made ahead, as it keeps very well, covered, at room temperature or in the fridge for up to a week.

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One Review

I made these using the cranberry sauce recipe that was included (yum). Overall, they were pretty good. They’re only lightly sweetened so I’ll probably drizzle them with some sort of a glaze. They’re a little crumbly too, so cut and serve carefully.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.